Abstract
SummaryDevelopment of novel food ingredients with health benefits as well as desired sensory attributes is of great importance for food industry. For that purpose, complexes (BRP/R) between brown rice proteins (amounts varied; 2%, 6% and 10%) and raspberry juice were prepared. Obtained complexes were evaluated for the amount of volatile compounds, phenolic content, anthocyanin content and antioxidant activity. Those parameters depended on proteins amount. The highest adsorption of total phenolics and anthocyanins (18.18 mg g−1 and 4.59 mg g−1, respectively) was observed on complexes obtained with the lowest amount of proteins (2%). Regarding volatiles, dominant flavour note in raspberry juice was berry (40% of overall flavour), followed by citrus and woody notes (each around 18%), while dominant flavour note on complexes was citrus note (60%) followed by green note (15%). These results suggest an efficient plant‐based approach to produce value‐added protein‐based complexes with possible utility as food colourant and flavouring.
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